Slimming recipes for the month of May >
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Spicy Thai Lobster Soup
2 fresh lobster tails or 1 pound of unpeeled, medium size fresh shrimp. Peel shrimp and devein if desired
1 tablespoon of ground ginger
1/2 teaspoon of ground red pepper
1 tablespoon of peanut oil
5 cups of chicken broth
1 tablespoon of coarsely grated lime rind
1/3 cup of long grain rice, uncooked
1 cup of unsweetened coconut milk
6 large fresh mushrooms, sliced
1/2 cup of chopped onion
1 tablespoon of chopped fresh cilantro
2 tablespoons of lime juice
Garnishes: chopped green onions, fresh cilantro sprigs |
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Remove lobster from shell. Set aside.
Cook 1 tablespoon of ground ginger and 1/2 teaspoon of ground red pepper in peanut oil in a large saucepan over medium heat 1 minute. Add chicken broth and lime rind.
Bring mixture to a boil. Stir in rice; cover, reduce heat and simmer 15 to 20 minutes.
Add coconut milk, sliced mushrooms, 1/2 cup of chopped onion and chopped cilantro; cook 5 minutes, stirring mixture occasionally.
Add lobster, cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Spoon into bowls; garnish, if desired. Yield: 6 1/2 cups
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